Description
Presents a comprehensive description of the past, the present, and the future of ancient grains Provides a review of scientific properties, flour preparation, milling and baking properties of ancient grains Contains chapters from experts devoted to many of the key grains Includes expert contributions from members of academia, industry, and government labs Provides nutritional and health properties of ancient grains This comprehensive volume is written by international experts on the cultivation, properties, and use of ancient grains, pseudo-grains, and rice in modern agriculture and their consumption. Sixteen chapters organized into six sections focus on unique properties including genetics and hybrids, phytochemicals, and implications for milling and baking. A renaissance in ancient grains is leading to the exploration of a variety of new cereals and breads and there is a demand for increased cultivation of ancient grains and pseudo-grains, including chia, quinoa, einkorn and emmer wheat. The book offers perspectives from the past, current research on ancient grains, and in conclusion, an essay suggesting the potential of wheat as the food for future explorers to planet Mars.
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